Carrot and Cumin Soup (Pressure cooked)

Nutty, sweet and oh-so-yummy just about sums up this soup. The combination of carrot and cumin is a match made in heaven.

This soup is easy-to-make, vegan, nutritious and tasty. Since the soup is cooked in a pressure cooker, it retains a lot of flavour without compromising on the nutrition. It is Vitamins and fibre-rich. This orangey goodness is great as a meal accompaniment or on its own.


  • Carrots – 4, peeled and roughly chopped
  • Onion – 1, peeled and roughly chopped
  • Garlic – 4 cloves, peeled and roughly chopped
  • Celery (optional) – 1 stalk, roughly chopped
  • Cumin seeds – 1 tspn
  • Cumin powder – ¼ tspn
  • Coriander powder – ¼ tspn
  • Turmeric powder – 1 pinch
  • Chilly powder – 1 tspn
  • Oil – 1 tblspn
  • Stock/water – 4 cups
  • Salt and pepper – To taste


  1. Heat a pressure cooker, add the garlic and onion. Sauté the veggies.
  2. Toss in the celery and carrots. Give it a good mix.
  3. Add the dry spices, and mix well.
  4. Pour the stock.
  5. Cover the cooker, and allow it to cook for 3 whistles.
  6. Allow the pressure to settle.
  7. In the meanwhile, heat a pan.
  8. Add the cumin seeds, and toast them until they turn brown. Ensure it does not burn.
  9. Keep the toasted cumin seeds aside.
  10. Open the pressure cooker, and using a stick blender, make a smooth soup.
  11. If you do not have a stick blender, allow the soup to cook before you blend it.
  12. Before serving, season with the toasted cumin seeds, salt and pepper.
  13. Serve warm.


  1. If you don’t have/use a pressure cooker, cook the soup in a pot. The cooking time, however, may be longer.
  2. Add/omit ingredients depending on your preference.
  3. Spices like nutmeg and bay leaf add a beautiful flavour to the soup.
  4. This soup is vegan-friendly; if you don’t have dietary restrictions, add cream or yoghurt to the soup for thickening.

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